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Lentils with Brown Rice and Feta

Last September, I ran my first half marathon. I’d never been much of a runner, so it was a huge accomplishment that required three months of training and dedication. I gained a new-found understanding for what my body was capable of, and discovered just how important it is to believe in yourself. I finished in just over 2 hours and 10 minutes — a time that I’m very proud of.

Since then, I haven’t been running nearly as much — but that’s about to change. I’m registered for the Soldier Field 10 Mile taking place on May 28th, and I’m giving myself three months to train. Back to the world of shin splints, compression socks, water belts and a raging appetite.

In order to keep up with the fact that I’m hungry 95% of the time, I often make dishes like this one — full of whole, healthy, delicious ingredients that are high in protein and fiber but low in fat. That way I can eat more without feeling sluggish (or guilty!) afterwards. Gotta love that.

Heat olive oil in a medium saucepan over medium-high heat. Add the shallots and cook until translucent. Add the garlic and cook for another minute or so.

Add the lentils, wine and vegetable broth. Season with salt, pepper and thyme.

Bring to a boil, then lower the heat and simmer uncovered until the lentils until cooked and most of the liquid has been absorbed (about 30 minutes). Remove from heat and stir in chopped parsley.

Serve by layering brown rice, lentils and feta. Top with a sprinkle of parsley and some freshly-ground black pepper. As optional toppings, add cherry tomatoes for color and a splash of red wine vinegar for tang.